Hot Pot

Rinse chicken bones and pork bones thoroughly. Blanch chicken bones and pork bones in boiling water for 5 minutes, then drain and rinse again to remove impurities. In a large stockpot, combine the blanched chicken bones, blanched pork bones, 100g ginger, 50g scallion, 50g Shaoxing wine, and 6000g water. Bring to a boil, then reduce heat and simmer gently for at least 2 hours, skimming any foam that rises. Strain the stock, discarding the bones and aromatics.

In a separate pot or one section of a divided hot pot, heat 100g beef tallow over medium heat. Add 80g doubanjiang and stir-fry until fragrant and the oil turns red. Add 30g dried chili, 20g Sichuan peppercorn, 10g star anise, 3g bay leaf, 5g cinnamon stick, 5g cardamom pods, 50g garlic, and 30g ginger slices. Stir-fry for another 2-3 minutes until aromatic. Pour in half of the prepared master stock. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.

In another pot or the other section of a divided hot pot, soak 50g dried shiitake mushrooms in warm water until softened, then slice them if large. Combine the sliced dried shiitake mushrooms, 15g dried goji berries, and 30g red dates with the remaining half of the prepared master stock. Bring to a boil, then reduce heat and simmer for 20 minutes. Season with 10g salt and 3g white pepper.